s, the other
ingredients, save the honey and sugar, which is to be put into your
copper but a few minutes before striking off, rousing your copper while
any wort remains in it. This ale should be boiled hard for one hour and
a half; pitch your tun at 62, raise your fermenting heat to 80, which
will generally rise in the course of 70 hours. Give of good solid yest
four gallons, two gallons at first, and two gallons more in twelve
hours after, rouse your tun each time.

_Hock._

This is a beer that has within a few years had a great run,
particularly in Germany.

PROCESS AS FOLLOWS:

112 Bushels of Pale Malt.
48 Bushels of Amber Malt.
---
160 Bushels.
---
206 lb. of Hops.
4 lb. of Cocculus Indicus Berry, ground.
2 lb. of Fabia Amora, or Bitter Bean.
20 lb. of Brown Sugar, of good quality.

Cleansed 54 Barrels.

First liquor 176, mash one hour and a quarter, stand one hour and a
half; second liquor 182, mash one hour, stand two hours; when both
worts are in the copper, add your hops and other ingredients, except
the sugar, which is to be put in as already directed a little time
before striking off, boil two hours and a quarter as hard as you can.
Pitch your tun at 64, giving four gallons of solid yest at once, and
cleanse the second day, or in forty-eight hours; fill as already
directed, and put into each barrel one handful of fresh steeped hops
before bunging down.

_Scurvy Grass Ale._

This species of ale is considered a great sweetener of the blood, has
been much approved of, and is strongly recommended as a wholesome and
pleasant medicine.

PROCESS AS FOLLOWS:

40 Bushels of Pale Malt.
25 lb. of Hops.
10 lb. of Molasses.
2 lb. of Alexandrian Senna.
5 Bushels of Garden Scurvy Grass.

Cleansed 14 Barrels of Ale.

Your malt should be fine ground; give your first liquor at 170, mash
one hour, stand one hour; heat of your second liquor 172, mash three
quarters of an hour, stand one hour; give your third mashing liquor at
160, mash twenty minutes, stand half an hour; these three worts should
be run into your copper together, and boil together for one hour
gently, for one quarter of an hour more as hard as you can; all your
ingredients to be put in with your hops, except the molasses, which
should only be put in a few minutes before striking off; from the time
you put in your molasses, keep stirring your co